Polynesian Tuna Cakes

Ingredients

• 1 cup yogurt (non-fat works)
• 2 tablespoons lime juice
• 1 tablespoon grated fresh ginger (1tsp dried)
• 1 tablespoon coarse grain mustard
• 2 teaspoons canola oil
• 1/2 teaspoon ground cumin
• 1 1/2 cups cubed papayas
• 1/2 cup chopped sweet red pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1/4 teaspoon ground red pepper
• 2 (6 ounce) cans tuna in water, DRAINED (and then flaked)
• 1/2 cup egg substitute
• 1/4 cup chopped scallion
• 1 cup fine dry breadcrumb
• 1 tablespoon canola oil
• fresh cilantro (to garnish)

Directions

1. 1

   GINGER SAUCE preparation.

2. 2

   In a small bowl, whisk together the yogart, lime juice, ginger, mustard, oil, and cumin. Set aside.

3. 3

   PAPAYA SALSA preparation.

4. 4

   In a small bowl, mix the papaya, sweet red pepper, chopped cilantro, lime juice, honey, and ground red pepper. Set aside.

5. 5

   TUNA CAKES preparation.

6. 6

   In a large bowl, combine egg substitute, tuna, scallions, 2/3 of bread crumbs, and 1/4 cup of the ginger sauce and mix well.

7. 7

   Shape into four 1/2 inch thick patties.

8. 8

   Coat with remaining 1/3 cup bread crumbs.

9. 9

   Heat oil in large non-stick fry pan over medium heat.

10. 10

    Add tuna patties and saute for 3 minutes per side, or until golden brown.

11. 11

    Transfer to individual plates.

12. 12

    Drizzle with remaining ginger sauce.

13. 13

    Serve with the salsa and garnish with the cilantro.